The News-Herald. [volume] (Hillsboro, Highland Co., Ohio) 1886-1973, 1887-10-20
DINNER.
Chicken Bisque.
Brisket of Beef q la mode.


Stewed Corn.
Lima Beans. Boiled Sweet Potatoes.
Apple and Batter Pudding.
Cream Sauce.
CHICKEN B1soUE.-An old fowl, cupful
of cracker crumbs, q quarter-pound Of
almonds, blanched and dried to crispness, .
large tablespoonful of minced onion and
the same of parsley, cupful of hot milk,
four quarts Of cold water, pepper and salt,
two raw eggs, beaten light. Clean and boil
the fowl slowly in the water until the flesh
slips from the bones; salt and pepper it and
set away in the liquor until next day.
Skim it, then and taking out the fowl, bone
and mince the flesh fine. Shred the almonds
into minute shavings, mix the chopped
meat, onions and parsley and put all into
the broth when you have strained it into .
pot Simmer gently half an hour, taking
care it does not scorch; add the cracker
crumbs, then the beaten eggs when you
have stirred them into the hot milk. Take
from the fire and set in boiling water five
minutes, covered, before turning into the
tureen.
BRIsKEr OF BEEF LA MoDE.-Take out
the bones with sharp knife and bind the
beef into shape with broad tapers. Make
iuCisioiiS quitC tuiouSA th0 iuCde HcI pclhuiC-
ularly and thrust into them lardoons of fat
salt pork. The holes should be less than an
inch apart. Lay in broad pot, put in two
cupfuls of warm-not hot-water, fit on q
tight lid and cook slowly twenty minutes to
the pound. Take up the meat and lay in the
dripping-pan. Cover the top an inch thick
with forcemeat of crumbs, fat salt pork, a
dozen finely minced oysters, q teaspoonful of
chopped onion, and pepper to taste; wet
n fpnv,, ho v,oft 10 auka
Pour cup of gravy into the pan about the
base of the beef, adding glass of wine
when the top begins to brown. 1t should be
a short, rich crust, but not burned. Dish
with care, strain the gravy, thicken with
Drowned -four, boil up and serve in boat.
STEwED CoRN.-Two cups of cold boiled
corn cut from the cob, tablespoonful Of
butter rolled in teaspoonful Of prepared
flour, a cup of hot milk, pepper and salt
warm the corn in the milk, and, when scald-
ing hot, stir in the Toured butter, the pepper
and salt. Simmer five minutes and dish.
LIMA BEANs.-Shell, lay in cold water half
an hour and cook under, but not until
them into saucepan in which you have dis
solved a tablespoonful Of butter, seasoned
with pepper and salt toss and stir three
minutes before dishing.
BOILED SWEET POTAToHs.-Choose potatoes
of uniform size, wash and boil them In their
skins for twenty minutes; drain and lay in
the oven, turning them several times to-
hinder burning, until they yield readily to
the touch; serve without pairing.
APPLE AND BATTER PuDDIMa.-One quart
of milk, two cups minced apple. one lemon
all the Juice and half the grated PEEL
quarter teaspnonful of cinnamon, four eggs
half teaspoonful of soda, sifted with thA.
same quantity of, salt in three cups Of fiopl
two tablespoonfuls of sugar. Beat the egl
very light; add the sugar, milk, flour aud
spice; at last the apples, which should be
pared quickly and not chopped until you are
quite ready to mix them with the batter.
| II left to stand even few minutes they will
be discolored and darken the pudding.
CREAM SAUcE.-One cup Of cream and one
| uf milk, one tablespoonful of butter rolled
in teaspoonfnl Of corn starch. five table
| spoonfuls of powdered sugar. half teaspoon
ful Of nutmeg, one teaspOonful Of vanilla,
whites of two eggs. Heat the cream and
| milk in farina Kettle. When hot stir in
| the sugar, the butter and corn starch cook
three minutes; take from the firs; add the
| whipped whites ard the vanilla. Set in
boiling water, but not whore 1t will cook,
until needed.